History of Fruit Cake
The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home.
1400s – The British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.
1700s – In Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. After the harvest, nuts were mixed and made into a fruitcake that was saved until the following year. At that time, previous year’s fruitcakes were consumed in the hope that its symbolism would bring the blessing of another successful harvest
In the early 18th century, fruitcake (called plum cakes) was outlawed entirely throughout Continental Europe. These cakes were considered as “sinfully rich.” By the end of the 18th century there were laws restricting the use of plum cake.
Between 1837 and 1901, fruitcake was extremely popular. A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste.
It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.

Fruit Cake

• 8 oz diced candied orange peel
• 8 oz diced citron
• 8 oz diced pineapple
• 8 oz mixed fruit
• 4 oz whole red candied cherries
• 4 oz whole green candied cherries
• 4oz currants
• 4oz golden or dark raisins
• 4oz chopped dates
• 4 fl oz orange juice
• 4 fl oz brandy
• 14oz all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14oz butter, room temperature
• 14oz brown sugar, firmly packed
• 5 eggs, separated
• 11oz molasses

PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Butter the paper thoroughly. You can use brown paper for this if you don’t have parchment paper.
Sift the flour. Spice, baking powder and salt 3 times.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with the skewer test. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.

History Ameriacn Muffins
Muffins may have started out as a type of small cake or as an alternative to cornbread. Early muffin recipes tend to result in less sweet muffins with far fewer ingredients than their contemporaries. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Because muffins grew stale so quickly, they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to certain types of grains and simple additives like nuts and dried fruits. When paper muffin cups were invented, iron pans lost popularity and were less-widely used. Non-stick pans have allowed muffins to be baked in a variety of fun shapes to coincide with holidays and events, however, circular muffins remain the most popular. Packaged muffin mixes were introduced to the marketplace in the 1950s. Muffins went on to be marketed as an alternative to doughnuts in the 1960s. Restaurant chains featuring coffee-shop style surroundings appeared and began to feature an assortment of muffins.
Many changes occured in the preparation and consumption of muffins in the 1970s and 1980s. As more women entered the workplace, there was a decline in home-baked goods. This, in conjunction with the movement to eat healthier, and the rise of specialty food stores with gourmet coffee houses led to the new standard of muffins. Preservatives were regularly added to muffin mixes which allowed them to be sold more readily. Fatty pastries and sugary doughnuts were also tossed in favor of the healthier muffin. Healthier muffin recipes using grains and yogurt, however, for these healthy muffins to last long enough to be sold publicly without the use of artificial preservatives, the amount of fat and sugar used in the recipes needed to be increased. Because of this increase, these new muffins were comparable, in the amount of calories they contained, to cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in larger muffins. There was also a trend that began to serve merely the top of the muffin.

The History of the English Muffin
The English muffin has come a long way – culturally and geographically.
Originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the “upstairs” family tasted these rich muffins, they began to request them for themselves – especially during teatime.
As a result of the English muffin becoming the “most fancied” bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when “Oh, do you know the muffin man” became a popular children’s nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.

History of Fruit Cake
The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home.
1400s – The British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.
1700s – In Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. After the harvest, nuts were mixed and made into a fruitcake that was saved until the following year. At that time, previous year’s fruitcakes were consumed in the hope that its symbolism would bring the blessing of another successful harvest
In the early 18th century, fruitcake (called plum cakes) was outlawed entirely throughout Continental Europe. These cakes were considered as “sinfully rich.” By the end of the 18th century there were laws restricting the use of plum cake.
Between 1837 and 1901, fruitcake was extremely popular. A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste.
It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.

Fruit Cake

• 8 oz diced candied orange peel
• 8 oz diced citron
• 8 oz diced pineapple
• 8 oz mixed fruit
• 4 oz whole red candied cherries
• 4 oz whole green candied cherries
• 4oz currants
• 4oz golden or dark raisins
• 4oz chopped dates
• 4 fl oz orange juice
• 4 fl oz brandy
• 14oz all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14oz butter, room temperature
• 14oz brown sugar, firmly packed
• 5 eggs, separated
• 11oz molasses

PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Butter the paper thoroughly. You can use brown paper for this if you don’t have parchment paper.
Sift the flour. Spice, baking powder and salt 3 times.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with the skewer test. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.

History Ameriacn Muffins
Muffins may have started out as a type of small cake or as an alternative to cornbread. Early muffin recipes tend to result in less sweet muffins with far fewer ingredients than their contemporaries. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Because muffins grew stale so quickly, they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to certain types of grains and simple additives like nuts and dried fruits. When paper muffin cups were invented, iron pans lost popularity and were less-widely used. Non-stick pans have allowed muffins to be baked in a variety of fun shapes to coincide with holidays and events, however, circular muffins remain the most popular. Packaged muffin mixes were introduced to the marketplace in the 1950s. Muffins went on to be marketed as an alternative to doughnuts in the 1960s. Restaurant chains featuring coffee-shop style surroundings appeared and began to feature an assortment of muffins.
Many changes occured in the preparation and consumption of muffins in the 1970s and 1980s. As more women entered the workplace, there was a decline in home-baked goods. This, in conjunction with the movement to eat healthier, and the rise of specialty food stores with gourmet coffee houses led to the new standard of muffins. Preservatives were regularly added to muffin mixes which allowed them to be sold more readily. Fatty pastries and sugary doughnuts were also tossed in favor of the healthier muffin. Healthier muffin recipes using grains and yogurt, however, for these healthy muffins to last long enough to be sold publicly without the use of artificial preservatives, the amount of fat and sugar used in the recipes needed to be increased. Because of this increase, these new muffins were comparable, in the amount of calories they contained, to cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in larger muffins. There was also a trend that began to serve merely the top of the muffin.

The History of the English Muffin
The English muffin has come a long way – culturally and geographically.
Originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the “upstairs” family tasted these rich muffins, they began to request them for themselves – especially during teatime.
As a result of the English muffin becoming the “most fancied” bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when “Oh, do you know the muffin man” became a popular children’s nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.

History of Fruit Cake
The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home.
1400s – The British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.
1700s – In Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. After the harvest, nuts were mixed and made into a fruitcake that was saved until the following year. At that time, previous year’s fruitcakes were consumed in the hope that its symbolism would bring the blessing of another successful harvest
In the early 18th century, fruitcake (called plum cakes) was outlawed entirely throughout Continental Europe. These cakes were considered as “sinfully rich.” By the end of the 18th century there were laws restricting the use of plum cake.
Between 1837 and 1901, fruitcake was extremely popular. A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste.
It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.

Fruit Cake

• 8 oz diced candied orange peel
• 8 oz diced citron
• 8 oz diced pineapple
• 8 oz mixed fruit
• 4 oz whole red candied cherries
• 4 oz whole green candied cherries
• 4oz currants
• 4oz golden or dark raisins
• 4oz chopped dates
• 4 fl oz orange juice
• 4 fl oz brandy
• 14oz all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14oz butter, room temperature
• 14oz brown sugar, firmly packed
• 5 eggs, separated
• 11oz molasses

PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Butter the paper thoroughly. You can use brown paper for this if you don’t have parchment paper.
Sift the flour. Spice, baking powder and salt 3 times.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with the skewer test. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.

History Ameriacn Muffins
Muffins may have started out as a type of small cake or as an alternative to cornbread. Early muffin recipes tend to result in less sweet muffins with far fewer ingredients than their contemporaries. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Because muffins grew stale so quickly, they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to certain types of grains and simple additives like nuts and dried fruits. When paper muffin cups were invented, iron pans lost popularity and were less-widely used. Non-stick pans have allowed muffins to be baked in a variety of fun shapes to coincide with holidays and events, however, circular muffins remain the most popular. Packaged muffin mixes were introduced to the marketplace in the 1950s. Muffins went on to be marketed as an alternative to doughnuts in the 1960s. Restaurant chains featuring coffee-shop style surroundings appeared and began to feature an assortment of muffins.
Many changes occured in the preparation and consumption of muffins in the 1970s and 1980s. As more women entered the workplace, there was a decline in home-baked goods. This, in conjunction with the movement to eat healthier, and the rise of specialty food stores with gourmet coffee houses led to the new standard of muffins. Preservatives were regularly added to muffin mixes which allowed them to be sold more readily. Fatty pastries and sugary doughnuts were also tossed in favor of the healthier muffin. Healthier muffin recipes using grains and yogurt, however, for these healthy muffins to last long enough to be sold publicly without the use of artificial preservatives, the amount of fat and sugar used in the recipes needed to be increased. Because of this increase, these new muffins were comparable, in the amount of calories they contained, to cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in larger muffins. There was also a trend that began to serve merely the top of the muffin.

The History of the English Muffin
The English muffin has come a long way – culturally and geographically.
Originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the “upstairs” family tasted these rich muffins, they began to request them for themselves – especially during teatime.
As a result of the English muffin becoming the “most fancied” bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when “Oh, do you know the muffin man” became a popular children’s nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.